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Cut all 5 oranges in half crosswise, then carefully juice them. Do not crush the skins of the navel oranges. Strain the juice through a mesh colander, then measure out 1 3/4 cups.

Carefully scrape out and discard the pulp from the navel orange halves to form 6 half shells. Set aside.

In a small saucepan, combine 1/4 cup of the juice with the gelatin. Set aside for 5 minutes to let the gelatin dissolve. Heat the mixture over low heat, stirring occasionally, until the gelatin is dissolved and the mixture is clear, 3 to 4 minutes. Whisk in the remaining juice and the vodka, if using. Transfer the liquid to a measuring cup or small pitcher to make it easy to pour.

Arrange the orange shells, cut side up, in muffin tins or ramekins (to keep them upright). Divide the mixture between the shells, filling them halfway. Set the muffin tin in the refrigerator, then finish filling the oranges. Depending on the size of your oranges, you may only be able to fill 5 shells.

Cover the filled shells with plastic wrap and chill until firm, at least 4 hours and preferably overnight. Cut each half into 3 wedges before serving.

In a large saucepan over medium heat, combine the grape juice, cinnamon sticks, cloves, allspice and ginger. Bring to a simmer, then remove from heat. Allow to cool to room temperature. Strain and discard the seasonings, then transfer to a large pitcher or punch bowl and chill until cold. Once chilled, add the grapes and ginger beer or ale.

Orange Haze

Start to finish: 10 minutes. Servings: 1

3/4 ounce orange liqueur

3/4 ounce milk chocolate cream liqueur

1/2 teaspoon honey

Orange zest

Pour the orange liqueur into a shot glass. Very slowly pour the chocolate liqueur down the side of the glass, then drizzle the honey over the top. Garnish with orange zest.